ABCs of Kosher

Which animals are kosher? How must kosher food be prepared? And why keep kosher in the first place?

Anyone who's been to Jewish population centers has probably enjoyed kosher hot dogs, kosher falafel, or kosher delicatessen. So what's behind all this delicious food?

The Hebrew word "kosher" literally means "prepared." Foods that are permitted by the Torah and prepared according to Jewish law are kosher. In this lesson, we'll give a broad overview of what makes a food "kosher," and at the end we'll examine some of the philosophical underpinnings of the kosher concept.

Kosher Species

1. Animals

The Torah (Leviticus 11:3) lists the characteristics of permitted animals as those with fully split hooves, who also chew their cud (ruminants). Kosher animals are always mammals and herbivores. The kosher animals commonly eaten today are the cow, goat and sheep ― and sometimes deer and buffalo.

2. Birds

The Torah enumerates 24 forbidden species of birds, and the Talmud explains that, among other signs, all birds of prey (vulture, hawk, eagle) are forbidden. In practice today, we eat only those birds for which there is an established tradition that the bird is kosher ― e.g. chicken, turkey, duck and goose.

As for "kosher eggs," they must come from a species of kosher bird (e.g. chicken).

3. Fish

The Torah (Leviticus 11:9) teaches that a kosher fish must possess both fins and scales. (Fins help the fish swim, and scales are a covering over the body.) Even if the fish has only one scale or one fin, it is permitted. Tuna, for example, have very few scales, yet is kosher. Other popular kosher fish are bass, carp, cod, flounder, halibut, herring, mackerel, trout and salmon.

Crustaceans (such as lobster and crab) and other shellfish (such as clams) are not kosher, because they lack scales. Further, all aquatic mammals (e.g. whales and dolphins) are not kosher.

And yes, there are kosher varieties of sushi and caviar ― providing it's from a kosher species (fins and scales), and that it was prepared only with kosher utensils (knife, cutting board, etc.).

4. Insects

Many are surprised to discover that four species of grasshoppers are kosher (Leviticus 11:22). However, all other insects are not kosher. One might think that this has little practical application to our modern eating habits. But in truth, many leafy vegetables (lettuce, broccoli) often contain insects and must be carefully examined before they can be eaten. Some fruits like raspberries and strawberries are also problematic. Rabbis have developed specific methods to properly check these fruits and vegetables for insects.

Kosher Slaughtering

1. Shechita

Besides being from a kosher species, kosher meat requires that the animal/bird be slaughtered in the manner prescribed by the Torah (Shechita). (Fish do not have this requirement.) In this procedure, a trained kosher slaughterer (shochet) severs the trachea and esophagus of the animal with a special razor-sharp knife. . This also severs the jugular vein, causing near-instantaneous death with minimal pain to the animal.

2. Bedika

After the animal/bird has been properly slaughtered, its internal organs are inspected for any physiological abnormalities that may render the animal non-kosher (treif). The lungs, in particular, must be examined to determine that there are no adhesions (sirchot) which may be indicative of a puncture in the lungs.

3. Nikkur

Animals contain many veins (e.g. Gid HaNashe) and fats (chelev) that are forbidden by the Torah and must be removed. The procedure of removal is called "Nikkur," and it is quite complex. In practice today, the hind quarter of most kosher animals is simply removed and sold as non-kosher meat.

4. Salting

The Torah forbids eating of the blood of an animal or bird (Leviticus 7:26); fish do not have this requirement. Thus in order to extract the blood, the entire surface of meat must be covered with coarse salt. It is then left for an hour on an inclined or perforated surface to allow the blood to flow down freely. The meat is then thoroughly washed to remove all salt. Meat must be koshered within 72 hours after slaughter so as not to permit the blood to congeal. (An alternate means of removing the blood is through broiling on a perforated grate over an open fire.)

Additional Prohibitions

1. Meat and Milk

The Torah forbids eating meat and milk in combination, and even forbids the act of cooking them together (as well as deriving benefit from such a mixture). As a safeguard, the Sages disallow the eating of meat and dairy products at the same meal, or preparing them with the same utensils. Therefore, a kosher kitchen must have two separate sets of pots, pans, plates and silverware ― one for meat/poultry and the other for dairy foods.

One must wait up to six hours after eating meat products before eating dairy products. However, meat may be eaten following dairy products (with the exception of hard cheese, which also requires a six-hour interval). Prior to eating meat after dairy, one must eat a solid food and the mouth must be rinsed.

2. Limb of Live Animal

The Torah (Deut. 12:23) prohibits eating a limb that was removed from an animal before it was killed. In Hebrew, this is called Ever Min HaChai. (This requirement is actually one of the Seven Noahide Laws that apply to non-Jews as well.)

3. Chalav Yisrael

A Rabbinic law requires that there be supervision during the milking process to ensure that the milk comes from a kosher animal. In the United States, many people rely on the Department of Agriculture's regulations and controls as sufficiently stringent to fulfill the rabbinic requirement for supervision. Many people, however, do not rely on this, and will only eat dairy products that are designated as Chalav Yisrael (literally, "Jewish milk").

4. Bishul Akum

Bishul Akum is a Hebrew term meaning, "cooked by a non-Jew." As a rabbinic safeguard against assimilation, certain foods cooked by a non-Jew are considered not kosher. While the details of this law are many, the basic rule is that any cooked food which: 1) could not have been eaten raw, and 2) is important enough to be served at a fancy meal table, may not be eaten if cooked by a non-Jew.

If a Jew assists with lighting the fire or the cooking, the food may be eaten even if it was cooked by a non-Jew (assuming, of course, that the food itself was kosher in every other way).

Kosher Produce

1. Grains

In keeping kosher, there is a grain-related issue called Chadash and Yashan ― literally "new" and "old." The Torah (Leviticus 23:14) states that each year's grain crops (wheat, barley, oats, rye, and spelt) may not be consumed until the second day of Passover, when the Omer offering is brought in the Temple (or at the end of the second day of Passover when there is no Temple).

The Sages understand more precisely that the Omer offering permits any grain which has taken root by the time of its offering. All grain planted after that point in time may not be eaten until the next Passover.

Note that this has much bearing on many grain products today, since the growing season in most temperate climates begins in the springtime, just around Passover. All grains which have not taken root before Passover day 2 are (temporarily) forbidden as Chadash ― until the next Passover, several months after they are harvested. Only at that point will they become Yashan and permitted.

Note also that the issue only begins around the end of the summer, when products made from the new year's grains begin to reach the market.

Practically speaking, there is a dispute if Chadash applies to grain grown outside the Land of Israel or on land belonging to non-Jews. Most people in the Diaspora are lenient regarding it, and almost all the kashrut organizations certify products which are not Yashan. However, there are many meticulous individuals who are careful regarding it.

Another grain-related issue is Challah. (This is not to be confused with the braided bread that we eat on Shabbat.) When one kneads a significant amount of dough (over 2.5 pounds) for baking purposes, a small portion of the dough is removed and burned. (In the times of the Holy Temple, this portion was given to a Kohen.) Once challah has been separated from the larger dough, the dough is "kosher" for baking into bread or other items.

2. Fruits

Fruit that grows during the first three years after a tree is planted is called Orlah and is not kosher to be eaten. This law applies to trees both in Israel and the Diaspora. If you plant a fruit tree in your backyard, you cannot eat the fruit for three years, and there is a special procedure to render the fruit permissible to eat in the fourth year. (Consult with a rabbi.)

3. Israeli Produce

Trumah and Maaser are terms for various tithes that apply to Israeli-grown produce, to be given to the Kohen and Levi. Untithed foods are called Tevel and are not kosher to be eaten. If you're visiting Israel, or even if you're buying Israeli oranges or tomatoes in your local supermarket, you should make sure that proper tithes have been taken from all grains, fruits and vegetables.

The Torah (Leviticus ch. 25) says that every seven years, agricultural work must cease in the Land of Israel. This is called Shmita ― the seventh, sabbatical year. Produce that grows on land that was "farmed and worked" during the seventh year is not kosher. Today, with the return of a Jewish agricultural industry to Israel, the laws related to Shmita are once again very relevant. So if you're buying Israeli produce, make sure the laws of Shmita were properly observed.

Why Keep Kosher?

In today's modern world, why should we keep kosher?

Of course, the ultimate answer to this question is "because God said so." Beyond this, however, there are practical, observable benefits to keeping kosher today:

1) Spirituality: The Torah teaches that non-kosher food has a negative effect on a Jewish soul. The soul is like an antenna that picks up waves of spiritual energy. Eating non-kosher food damages the capacity of the soul to "connect spiritually." This damage can be repaired once a person starts eating kosher again.

2) Self Growth: If a person can be disciplined in what and when he eats, it follows that he can be disciplined in other areas of life as well. Kashrut requires that one must wait between milk and meat, and we may not eat certain animals or combinations of foods. (Even when you're hungry!) All of this instills self-discipline, and enables us to elevate our spiritual side, by making conscious choices over animal urges.

3) Health Reasons: With its extra supervision, kosher food is perceived as being healthier and cleaner. After slaughter, animals are checked for abscesses in their lungs or other health problems. Blood ― a medium for the growth of bacteria ― is drained. Shellfish, mollusks, lobsters and crabs have spread typhoid and are a source for urticara (hives). Milk and meat digest at an unequal rate and are difficult for the body. And of course, pigs can carry trichinosis.

4) Moral Lessons: We are taught not to be cruel ― even to animals. A mother and her young are forbidden to be slaughtered on the same day, and of course we "don't boil a kid (goat) in its mother's milk." We must not remove the limb of an animal while it is still alive (a common practice, prior to refrigeration). When we slaughter an animal, it must be done with the least possible pain. And we are reminded not to be vicious, by the prohibition to eat vicious birds of prey.

5) Tradition: One of the keys to making a Jewish home "Jewish" is the observance of keeping kosher. When we keep kosher in the home, our attachment to Judaism and the sacrifices that we make become ingrained on our children's minds forever. And with food so often the focus of social events, keeping kosher provides a built-in hedge against assimilation. For many, the bridge between past and future is the spiritual aroma of a kosher kitchen.

Ultimately, we cannot fathom the full depth of "Why keep kosher." For as the saying goes, there is more to keeping kosher than meets the palate...

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About the Author

Rabbi Shraga Simmons spent his childhood trekking through snow in Buffalo, New York. He holds a degree in journalism from the University of Texas at Austin, and rabbinic ordination from the Chief Rabbi of Jerusalem. In 1997 he became the founding editor of Aish.com, and later the founder and director of the Torah study website, JewishPathways.com.

An expert on media bias, Simmons was the founding editor of HonestReporting.com, building it into a leading database of pro-Israel activists, where his work was cited by the New York Times as effecting sweeping changes in Mideast media coverage. He is the author of the definitive treatment of the topic, David & Goliath: The Explosive Inside Story of Media Bias in the Israeli-Palestinian Conflict (2012), which James Taranto of the Wall Street Journal calls "of crucial importance for the future of the Middle East."

In 2012, Simmons produced the critically-acclaimed short film, "Red Line on Iran," outlining a peaceful solution to stopping nuclear proliferation in the Middle East.

Rabbi Simmons currently serves as the Director of Aish Communications, handling all marketing, public relations and media activities for Aish HaTorah International.

Visitor Comments: 31

(27)
Anonymous,
April 8, 2013 10:05 PM

Thank you for this clear and concise definition of Kosher.It is confusing to read all of the information available on the Internet but his article gives the main points to always keep in mind. Coming from a country that is largely influenced by Buddhism historically, I was also intrigued to read about the considerations that are taken into , about not being cruel to animals. The inner - spiritual reasons for keeping Kosher was also enlightening, Thank you ! I like the practicality of the contents of the articles from Aish, they are very helpful .

(26)
Rivka,
February 12, 2013 5:54 PM

Great Article

Thank you Rabbi. A great breakdown of all you need to know about kashrut.

(25)
Anonymous,
February 11, 2013 6:04 AM

Kosher cusine

Dear,
I am a chef from another country and I have been living in NY. I wonder for some places which I can learn about kosher cuisine. I am already professional in the kitchen field so I don't need go to schools for beginners it is more about to get some knowledge about how cook kosher and the kosher culture.
May you give me some tips about it?
Many thanks,
Vanessa

(24)
fautier souop alain josue,
July 27, 2012 3:15 PM

Great informations

Better informations on Kosher Food are not avaible everywhere. Informations are displayed in different supports and are difficult to compile..Thank very much dear Rabbi

(23)
Bracha Newcomb,
September 15, 2011 12:32 AM

stuck dissapointe jew!

I am shocked and dissapointed to report that there is no such thing as fat free kosher mazarella cheese! no were not even on google search! i found out today that the brand i always et uo until this afternoon is p robably not kosher it has a kd but thats all so i reseached and looked in a bunch o f stores for it nothing doing! im not interested in part skim. I think it is such a shame and i honestky dont know what I am going to do I know the right thing to do is just give it up but this shouldnt be such a big deal one would think that after all these years our community would have kosher fat free mazarella ya know? i dont know i feel guilty and confused! any ideas or insight?

(22)
Marsha leifer,
August 23, 2011 6:17 PM

I am in tel aviv and learning from my Miami rabbi

Sometimes a simple explanation sheds light on a complex question.thank you Rabbi Packhuoz

(21)
Anonymous,
August 23, 2011 6:05 PM

Reform Sunday School

Tu., 08/23/11 common era
I was raised in the Reform movement. I remember a Reform rabbi at "Sunday school" (sic) telling us that the original reason for the Kosher laws was public health and since pigs no longer carried trichinosis, it was o.k. to eat pork. Thank G-d that now I know better!

(20)
Chana Steinhart,
August 23, 2011 2:45 PM

Note to Anonymous

Anonymous, as someone who has kept kosher all my life, I empathize with your plight. I've spent many years mostly as a vegetarian or pescatarian, and you might find that easier as well. That said, if you are a carnivore, there are several reliable companies which sell kosher meat by mail order. Use your favorite search engine; they're easily found.

(19)
Anonymous,
June 20, 2011 6:07 AM

A very timely article and managed to answer my question on ducks

I have had question on kosher basics and I intend to eat only kosher food. Being a non Jew it is tricky to find out such guide and the food outlets and shops that ensure the food I take is Kosher.
I have observed in some of the outlets that pork products share the same display as the rest of meals. I can never be certain that some of these utensils are shared.
I do hope to convert to Judaism but the practicality is difficult from where I am.

Emma,
August 23, 2011 6:01 PM

kosher living

far smarter to become vegan. all botanical life -- including poison ivy -- is kosher. just be certain you clean everything WELL so you will not partake of insects.

(18)
Jen,
June 14, 2011 11:03 PM

kosher food for pets?

I recently came across a ruling that pet food (meat) must not have milk products (eg cheese) mixed into it because it makes it non-kosher. Pets are generally not Jewish themselves, so why does it matter if their food is kosher or not?

MauroHaym,
August 19, 2011 11:13 AM

Because you must take no advantage of such a mixture

The prohibition of cooking a kid in his mother's blood is repeated three times in the Torah. So we learn that there are three different rules to respect: not to eat meat and diary together, not to cook them together (even not for eating) and not to take any advantage out of the mixture of meat and diary. Because the pet is yours and feeding him is an advantage for you, you cannot feed him such a mixture. But of course you can give him treif meat.
The mixture of meat and milk cannot be sold or even given away for free -- not even to a beggar: no advantage at all out it.

(17)
Isahiah62,
June 14, 2011 8:51 PM

Leg of Lamb

I had always wondered how the front of the lamb could be kosher and not the leg- this article explains perfectly-
3. Nikkur

(16)
Rod Murray,
January 12, 2011 6:31 PM

Clarification Plus

Great clarification on basics. Plus, it leads one to further inquiry.

(15)
Heather,
June 1, 2008 5:21 AM

I am doing an Re project on Jewdaism and this has helped me alot. Thank you.

(14)
Scott Elam,
May 18, 2007 6:34 PM

Loved the article " Why Keep Kosher"

My Mom's strict cooking and advice wasn't far from being exactly like the wisdom in this article. I enjoyed reading this alot. I have not always been completely kosher since leaving home in the early seventies. Especially through my military years. However, there's no reason why I shouldn't strive to only eat kosher foods. This article has sparked a spiritual drive in me to once again promulgate that wonderful "Kosher Aroma" in our kitchen here at the Elam home. To offten do we stray from what makes us who we are in todays hectic fast paced arena. We should all take time to reflect on how we were raised. By following the rules that the giver of life has bestowed upon us, we increase our spirituality, health, and overall well being. Thanks for reminding me "who I am". Like my Dad used to say, "we're not just Jewish on Holidays". He used to say "enough already, they tried to kill us all-we won, lets eat...but only if it's kosher".With true regard, I am, Scott D. Elam

(13)
Francesca,
September 24, 2006 12:06 PM

Good why and how for me and my family!

Thank you. Although I have been reading various explanations of why to eat kosher--this article is the most concise and logical to me in its reasoning, as well as being clear in its explanation of how. It doesn't gloss over details, but explains them. It is the first article or book I've read so far that is making me think seriously of keeping kosher in my family.

(12)
Anonymous,
July 24, 2006 12:00 AM

So How is a wild deer slaughtered?

If Deer can be Kosher, how do you catch and slaughter a wild deer? I have never heard of domesticated deer, or is there such a thing? Obviously I am asking if there is any way that a wild animal can be hunted and be Kosher meat?

Tova Saul,
June 15, 2011 6:47 AM

hunted animals

The deer would have to be raised domestically and slaughtered like any other kosher animal. By the way, hunting has always been a negative thing in Judaism. We are not supposed to take pleasure in killing animals, and this is left to specially trained slaughterers, not just any Joe Shmoe.

(11)
DIANNE,
July 13, 2006 12:00 AM

INFORMATION

YOUR ARTICLES ARE SO WONDERFUL AND HELP KEEP WITH THE KOSHER WAYS OF LIVING

(10)
David,
July 13, 2006 12:00 AM

excellent article on "kosher"

One of the best articles on "kosher". Very clear and easy to understand for the beginner and the "non" jewish person. You might add the definition of kosher--proper.

(9)
Anna,
July 12, 2006 12:00 AM

Easier for vegetarians

I'm a vegetarian and I find it's A LOT easier for me to keep kosher than for people who aren't vegetarians. Actually, sometimes I think these restrictions have something that make people eat less meat - for example if you're having a dairy meal, you will not eat meat. If you plan to have a dairy meal in less than 6 hours, you will not eat meat. I hope all Jews will become vegetarians someday.

Anonymous,
June 23, 2011 9:05 PM

Check for Bugs.

Just learn how to check your leafy veggies for bugs!! Otherwise your Brussel sprouts and cabbage might be VERY UNkosher! Especially if there are NOT pesticides being used. There are many different aspects to Kashrus. Meat and milk mixtures aren't the only thing to deal with.

(8)
Anonymous,
July 12, 2006 12:00 AM

Great, simple but to the point article

Thank for posting this article. I keep a kosher home and often like to read articles reminding me of the basics of why we keep kosher. It is also of great benefit for a friend who is contemplating converting and is wanting basic information on Judaism.
Thank you

(7)
Anonymous,
July 11, 2006 12:00 AM

Simple,clear and very useful

B"H
Thank you very much for your article,it is very clearly explaines,and very useful for jews like,who are nor strictly observant,but want to keep alive our laws,traditions,and our beliefs in the only and unique G·d.
This will help me trying to accomplish my duties a little better each day,
Thanks a lot!
Blanca Terkiel

(6)
Ann Cohen,
July 10, 2006 12:00 AM

About the ABC's of kosher! My opinion!

I love this article! I sent it to all my relatives that do not keep kosher. Every Jew should read this article!

(5)
nancy,
July 9, 2006 12:00 AM

thought this was interesting

(4)
Belle,
July 9, 2006 12:00 AM

we need to look into

The Foreward magazine on-line is doing a continuing questioning about the koshr slaughtering plant at Postville. those of us who are interested in the full kosher issue and the spiritual benefits from it shoudl be following this and asking for an accounting. While I am not in accord with a number of the methods or aims of PETA, the video that they have on their line (warning- extremely shocking)outrages me. Our Jewish spiritual leaders must take a stand on this. These animals are not slaughtered properly, the workers are not acting with proper intention due to the treatment that is being done towards them.

(3)
Dave,
July 9, 2006 12:00 AM

Treatment of Workers

This article does not take into account the humane treatment of workers who are involved in the processing of the meat in the processing plant. I specifically refer to the recent allegations about the plight of the workers at the Agriprocessors plant in Postville, Iowa.

(2)
Anonymous,
July 9, 2006 12:00 AM

Thank you!

I absolutely love all of your articles.
Thank you!

Mary

(1)
Anonymous,
July 9, 2006 12:00 AM

I found this article extremely well written and informational. I will be referring to other articles written by Rabbi Shrage because I was so impressed by this one.

I just got married and have an important question: Can we eat rice on Passover? My wife grew up eating it, and I did not. Is this just a matter of family tradition?

The Aish Rabbi Replies:

The Torah instructs a Jew not to eat (or even possess) chametz all seven days of Passover (Exodus 13:3). "Chametz" is defined as any of the five grains (wheat, spelt, barley, oats, and rye) that came into contact with water for more than 18 minutes. Chametz is a serious Torah prohibition, and for that reason we take extra protective measures on Passover to prevent any mistakes.

Hence the category of food called "kitniyot" (sometimes referred to generically as "legumes"). This includes rice, corn, soy beans, string beans, peas, lentils, peanuts, mustard, sesame seeds and poppy seeds. Even though kitniyot cannot technically become chametz, Ashkenazi Jews do not eat them on Passover. Why?

Products of kitniyot often appear like chametz products. For example, it can be hard to distinguish between rice flour (kitniyot) and wheat flour (chametz). Also, chametz grains may become inadvertently mixed together with kitniyot. Therefore, to prevent confusion, all kitniyot were prohibited.

In Jewish law, there is one important distinction between chametz and kitniyot. During Passover, it is forbidden to even have chametz in one's possession (hence the custom of "selling chametz"). Whereas it is permitted to own kitniyot during Passover and even to use it - not for eating - but for things like baby powder which contains cornstarch. Similarly, someone who is sick is allowed to take medicine containing kitniyot.

What about derivatives of kitniyot - e.g. corn oil, peanut oil, etc? This is a difference of opinion. Many will use kitniyot-based oils on Passover, while others are strict and only use olive or walnut oil.

Finally, there is one product called "quinoa" (pronounced "ken-wah" or "kin-o-ah") that is permitted on Passover even for Ashkenazim. Although it resembles a grain, it is technically a grass, and was never included in the prohibition against kitniyot. It is prepared like rice and has a very high protein content. (It's excellent in "cholent" stew!) In the United States and elsewhere, mainstream kosher supervision agencies certify it "Kosher for Passover" -- look for the label.

Interestingly, the Sefardi Jewish community does not have a prohibition against kitniyot. This creates the strange situation, for example, where one family could be eating rice on Passover - when their neighbors will not. So am I going to guess here that you are Ashkenazi and your wife is Sefardi. Am I right?

Yahrtzeit of Rabbi Moses ben Nachman (1194-1270), known as Nachmanides, and by the acronym of his name, Ramban. Born in Spain, he was a physician by trade, but was best-known for authoring brilliant commentaries on the Bible, Talmud, and philosophy. In 1263, King James of Spain authorized a disputation (religious debate) between Nachmanides and a Jewish convert to Christianity, Pablo Christiani. Nachmanides reluctantly agreed to take part, only after being assured by the king that he would have full freedom of expression. Nachmanides won the debate, which earned the king's respect and a prize of 300 gold coins. But this incensed the Church: Nachmanides was charged with blasphemy and he was forced to flee Spain. So at age 72, Nachmanides moved to Jerusalem. He was struck by the desolation in the Holy City -- there were so few Jews that he could not even find a minyan to pray. Nachmanides immediately set about rebuilding the Jewish community. The Ramban Synagogue stands today in Jerusalem's Old City, a living testimony to his efforts.

It's easy to be intimidated by mean people. See through their mask. Underneath is an insecure and unhappy person. They are alienated from others because they are alienated from themselves.

Have compassion for them. Not pity, not condemning, not fear, but compassion. Feel for their suffering. Identify with their core humanity. You might be able to influence them for the good. You might not. Either way your compassion frees you from their destructiveness. And if you would like to help them change, compassion gives you a chance to succeed.

It is the nature of a person to be influenced by his fellows and comrades (Rambam, Hil. De'os 6:1).

We can never escape the influence of our environment. Our life-style impacts upon us and, as if by osmosis, penetrates our skin and becomes part of us.

Our environment today is thoroughly computerized. Computer intelligence is no longer a science-fiction fantasy, but an everyday occurrence. Some computers can even carry out complete interviews. The computer asks questions, receives answers, interprets these answers, and uses its newly acquired information to ask new questions.

Still, while computers may be able to think, they cannot feel. The uniqueness of human beings is therefore no longer in their intellect, but in their emotions.

We must be extremely careful not to allow ourselves to become human computers that are devoid of feelings. Our culture is in danger of losing this essential aspect of humanity, remaining only with intellect. Because we communicate so much with unfeeling computers, we are in danger of becoming disconnected from our own feelings and oblivious to the feelings of others.

As we check in at our jobs, and the computer on our desk greets us with, "Good morning, Mr. Smith. Today is Wednesday, and here is the agenda for today," let us remember that this machine may indeed be brilliant, but it cannot laugh or cry. It cannot be happy if we succeed, or sad if we fail.

Today I shall...

try to remain a human being in every way - by keeping in touch with my own feelings and being sensitive to the feelings of others.

With stories and insights,
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